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S1 E44 Moon Magick Part 2
The 2nd part of the 2 part series on Moon Magick. In this episode, I'll touch on Drawing Down the Moon, Lunar Eclipse Magick, using Moon Energy to cleanse, neutralize and charge broken pieces of mirror to use for protection. I'll also go over a few things you can do to celebrate the full moon aside from full moon rituals.
Moon Cookies Recipe
1 1/4 cups of All Purpose Flour
(can substitute 1 cup for almond flour, coconut flour, chickpea flour, oat flour, etc.)
1 cup of finely ground almonds, walnuts, macadamia nuts or another tree nut
OR 1 cup of finely ground Club Crackers or other butter flavored crackers if not using nuts.
1/4 cup soft butter
1 egg
1/4 cup confectioner's/powdered sugar, plus more for garnish
1/2 tsp salt
Combine flour, sugar and tree nuts or cracker crumbs.
Beat butter and egg until smooth and well blended.
Blend in the dry ingredients to the wet ingredients until well combined.
Chill in fridge for at least 1 hour.
Preheat oven to 325º or 160c.
Roll out cookie dough to 1/8 - 1/4 inch
Using a glass or a round biscuit cutter, cut out rounds and set on a greased or lined baking sheet.
Use a smaller glass or biscuit cutter to create crescent moon shapes from the large rounds.
Bake for 15-20 minutes until just golden.
Allow to cool completely on a wire rack.
When completely cool, dust with remaining powdered sugar.
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By Molly Dyer
4.8
151151 ratings
The 2nd part of the 2 part series on Moon Magick. In this episode, I'll touch on Drawing Down the Moon, Lunar Eclipse Magick, using Moon Energy to cleanse, neutralize and charge broken pieces of mirror to use for protection. I'll also go over a few things you can do to celebrate the full moon aside from full moon rituals.
Moon Cookies Recipe
1 1/4 cups of All Purpose Flour
(can substitute 1 cup for almond flour, coconut flour, chickpea flour, oat flour, etc.)
1 cup of finely ground almonds, walnuts, macadamia nuts or another tree nut
OR 1 cup of finely ground Club Crackers or other butter flavored crackers if not using nuts.
1/4 cup soft butter
1 egg
1/4 cup confectioner's/powdered sugar, plus more for garnish
1/2 tsp salt
Combine flour, sugar and tree nuts or cracker crumbs.
Beat butter and egg until smooth and well blended.
Blend in the dry ingredients to the wet ingredients until well combined.
Chill in fridge for at least 1 hour.
Preheat oven to 325º or 160c.
Roll out cookie dough to 1/8 - 1/4 inch
Using a glass or a round biscuit cutter, cut out rounds and set on a greased or lined baking sheet.
Use a smaller glass or biscuit cutter to create crescent moon shapes from the large rounds.
Bake for 15-20 minutes until just golden.
Allow to cool completely on a wire rack.
When completely cool, dust with remaining powdered sugar.
Find me on Facebook, Instagram & Twitter
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